After I impressively screwed up these doughnuts I felt compelled to make some redemption doughnuts. I had leftover buttermilk and a good night’s sleep! I read the recipe correctly this time, and made the changes based on how the last ones turned out. I also made a plain glaze, but I tried heating it to see if I could get that crackly effect. It didn’t really set all that well, so I’ll be playing around with that in the future.
Update: My classmates definitely approved of this recipe. They did not last long.
CHOCOLATE BABY DOUGHNUTS: V2 (adapted from Sprinklebakes)
- 7/8 cup cake flour, sifted
- 1/8 cup cocoa
- 3/8 cup granulated sugar
- 1 tsp. baking powder
- ¼ tsp. salt
- 1/8 tsp. nutmeg
- 90 mL cup buttermilk
- ½ tsp. vanilla extract
- 1 egg
- 15 g unsalted butter, melted
- Preheat oven to 425F. Grease a mini doughnut pan with shortening.
- In a bowl, combine flour, cocoa, sugar, baking powder, salt, and nutmeg.
- In another bowl, whisk together buttermilk, vanilla, eggs, and butter.
- Mix the dry and wet ingredients together. Don’t overmix.
- Use a piping bag to fill the doughnut cavities.
- Bake for 5 minutes until the tops are springy.
- According to the original recipe this should make ~ 30 – 36 doughnuts, but I got 14.5.
Much more doughnut like than last time.
- ½ cup icing sugar
- 1 tsp. vanilla
- 2 tbsp. water
- Whisk all of the ingredients together over low heat until well mixed.
- Dip the doughnuts into the glaze, and allow glaze to set.
- This might not actually set. Oops.